Dresden egg chees
The Dresdner Eierschecke is a sweet classic pastry from Saxony It is baked in 3 layers on a cake tray or in a classic springform pan. The layers consist of a yeast or kneaded dough, a sweet quark mass and a fluffy cream mass (the Schecken mass) to finish.
The name of the pastry Eierschecke comes from the word “schecke or scheggen” from Middle High German. It means variegated or streaky. In this case, it probably refers to the 3-color layers that make up the cake.
It was not until the development of so-called confectionery ovens at the end of the 17th century and the production of quality flour at the beginning of the 18th century, the production of pastries was possible. The Saxon Eierschecke developed in the 19th century and consisted of two layers. On a yeast dough or kneaded dough, a pinto-cheese mixture of egg, butter, flour, cream and raisins and almonds is spread and baked.
The middle layer, the curd, is probably an invention of the Dresden confectioners from about 1920. And they had resounding success with it: the Dresden Eierschecke came into fashion. Today, this recipe is offered in modified form in many areas. But it also remains a favorite pastry of the “sießn Saxons” with a “Scheelchen Heeßn” (coffee).
That the Saxons are inventive when it comes to sweets is also proven by the history of sweet dominoes.
Recipe Dresden Eierschecke
Ingredients & Shopping list
- 500 g flour
- 150 g sugar
- 200 g butter
- 125 ml lukewarm milk
- 30 g yeast
- 1 tsp vanilla sugar
- 1 pinch salt
- 1 kg curd cheese (40%)
- 200 g sugar
- 1 sachet vanilla custard powder
- 3 eggs
- 1 pinch salt
- 0,5 tsp grated zirone peel
- 100 g optional: raisins
- 6 eggs
- 200 g powdered sugar,
- 1 tsp starch
- 250 ml whipped cream
- 3-5 drops bitter almond flavoring
- 2 tsp vanilla sugar
- Dissolve the crumbled yeast in 3 tablespoons of milk and add 1 teaspoon of sugar.
- Put the flour in a large enough bowl and make a well in the center. Pour the yeast-milk mixture into the center and mix with a little flour. Let rise covered for 15 minutes.
- Add all other ingredients to the dough little by little. Knead it into a smooth dough. Let rise covered for 1 hour.
- Then knead the dough well again, roll it out and place it on a tray with baking paper. Raise a rim of dough all around, as the topping will still be liquid during baking.
- Mix sugar and pudding powder. Add the mixture to the curd along with the raisins and mix until evenly combined.
- Spread the mixture evenly over the yeast dough.
- Separate the eggs. Beat the egg whites until stiff, adding 150g of the powdered sugar.
- Whip the cream, adding 50g of the powdered sugar.
- Add the stiffly whipped cream to the egg whites. Sift the custard powder over the top. Add the bitter almond oil, vanilla sugar and egg yolks.
- Gently mix all ingredients with a whisk.
- Spread the cream evenly over the entire curd mixture.
- Preheat the oven to 190°C top and bottom heat.
- Bake the cake for 20 minutes. Then reduce the heat to 160°C and bake for another 20 minutes.
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